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Jalapenos en Escabeche

This Jalapenos en Escabeche recipe uses White Wine Vinegar At Least Acidity, Water, Salt, Pearl Onion, and Baby Carrots Peeled. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 6 cup
• 6 cup
• 2 tsp
• 10 oz
• 1 lb
• 18 clove
• 3 tbsp

Method (preview)

1. 1

   In a dry skillet, over med-high heat, sear the jalapenos, turning them often, until the skins are partially blackened, blistered & split, about 7 minutes.

2. 2

   Don't overcook or allow them to soften.

3. 3

   Remove from skillet & cool.

4. 4

   In a nonreactive pan, combine the vinegar, water, & salt.

5. 5

   Set over medium heat & bring to a boil.

6. 6

   Lower the heat, cover, & keep the brine hot.

7. 7

   Add 1 teaspoon pink peppercorns to each jar.

8. 8

   Pour the vinegar mixture into the jars, covering the contents of each completely & leaving 1/2 inch headspace.